Bread

The bread family is best divided into two parts: breads made with yeast and those made without it. Yeast breads range from the basic white loaf and crusty French and whole wheat breads, to rich specialty breads such as brioche. Yeastless breads include quick breads and batter breads such as English scones and American cornbread. They use baking powder and other chemical raising agents, and are quicker to make than yeast breads; indeed, the more rapidly they are mixed and baked, the better they are.